This proper fudge cake was created by an anonymous baker for our staff bake off, all we know is that they definitely weren't a chef (because that would be cheating), but other than that their identity is a mystery…
Here’s the recipe for this fudgey twist on a classic Victoria sandwich.
200g caster sugar
200g softened cooking margarine
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
284ml double cream
300g good quality soft fudge, chopped into cubes
…or you can make your own fudge
227g Roddas Cornish clotted cream
200g caster sugar
75g soft golden brown sugar
100g golden syrup
1/2 tsp vanilla essence
1. Start off by creaming together the sugar and margarine together.
2. Add the eggs, flour, baking powder and milk and mix until light and fluffy.
3. Carefully fold in 100g of the fudge.
4. Set the oven to 170oC (fan). Divide the mixture into two 20 cm cake tins, level with a spatula and bake for 20 minutes until golden and the top springs back when pressed. Leave to cool on a wire rack.
5. To make the filling whip the double cream gently and when it has become firm cover one sponge and carefully sandwich together with the second sponge.
6. Melt the remaining fudge in a saucepan over a low heat. Leave to cool slightly and then pour over the top the cake.
7. Alternatively to make your own fudge place all the fudge ingredients in a saucepan together and heat gently, stirring until the sugar dissolves.
8. Bring to the boil, cover and leave to boil for 3 minutes.
9. Uncover and, using a sugar thermometer, continue to boil until the temperature reaches 116oC.
10. If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup o f cold water. If a soft ball forms , it is ready.
11. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this can take up to 10 minutes.
12. Pour over the cake and leave to cool.
Top with chocolate shavings as an option.
Mary Berry’s top tip: Use baking margarine instead of butter to give a light and fluffy cake.
Ocean artist. Scientific illustrator. Scuba diver. Shark lover. Trained actress. PADI ambassador. Marine conservationist. Meet our next artist in residence, Janavi Kramer, who will be joining us 6-8 June.
Read moreAs part of our conservation work two marine mammal medics share their expert insights on Cornwall's grey seals, and how small actions can help keep them (and you) safe.
Read moreWe’re used to marvelling at treasures washed in by the Atlantic, but increasingly, the tide brings microplastics that gather along the shoreline. That’s why we’ve teamed up with Nurdle UK to help clear the Bay.
Read moreFrom refreshing flavours to the power of love language, to doing pockets of good where it counts, Daisy Hillier and Chloe Gillatt knew the sort of spirits they wanted to make when they started the now award-winning Cornish craft distillers Loveday Distilling. And the sort of company they wanted to run.
Read moreWe meet a handful of Watergate women to celebrate International Women's Day
Read moreEach week, Emily Talling fills The Living Space with colour, scent and spirit with her homegrown flowers. We catch up with her to talk all things seasonal.
Read moreWe'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.
